Not Yo’ Mama’s Banana Pudding

A rich, creamy, no-bake Southern dessert layered with vanilla wafers, fresh bananas, and a luscious cream cheese pudding filling. It’s easy to make and always a crowd favorite!

Ingredients

• 2 bags (11 oz each) vanilla wafer cookies
• 6–8 ripe bananas, sliced
• 2 cups cold milk
• 1 package (5.1 oz) instant French vanilla pudding mix
• 1 package (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 container (12 oz) frozen whipped topping (Cool Whip), thawed

Instructions

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the sweetened condensed milk and mix until well combined.
3. In a separate bowl, whisk together the cold milk and instant pudding mix for about 2 minutes, until it begins to thicken.
4. Fold the pudding mixture into the cream cheese mixture until smooth.
5. Gently fold in the thawed whipped topping until fully incorporated.
6. In a 9×13-inch dish or trifle bowl, arrange a layer of vanilla wafers on the bottom.
7. Add a layer of sliced bananas over the cookies.
8. Spread half of the pudding mixture over the bananas.
9. Repeat the layers with the remaining wafers, bananas, and pudding mixture.
10. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend and the cookies to soften.

Optional Garnish

• Crushed vanilla wafers
• Banana slices
• Extra whipped topping

Tips

• Use ripe but firm bananas for the best flavor and texture.
• Chilling overnight gives the pudding the perfect consistency.
• Keep leftovers refrigerated for up to 3 days.

Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Servings: 12